Skip to main content
Food Advertising by


Showing posts from 2012

Lemon Poppy Seed Muffins

Ho, ho, ho!  Muffins anyone?  Lemon peel gives extra flavour to these moist, citrusy muffins while poppy seeds add in the extra crunch!   Perfect for Breakfast, Tea or snacking!

Recipe for Lemon Poppy Seed Muffins

3 oz butter5 oz caster sugar2 eggs6 oz plain flour1/2 cup milk1.1/2 tsp lemon juice1 lemon zest1/8 tsp salt1.1/2 tsp baking powder1 Tbsp poppy seedsLemon Glaze
Juice of 1/2 a lemon + 2  Tbsp sugar - Mix well. Method
Beat butter, sugar and eggs till well combined.Instead of sifting the flour, aerate the flour, salt and baking powder with a wire whisk till well incorporated.Pour the egg mixture into the flour mixture.  Add in the milk, lemon zest and juice.Mix till just moistened.Fill 3/4 of the muffin cup with the batter.Bake in a preheated oven @ 190 deg C for 20 mins., till golden  brown.  Test with a skewer till it comes out clean.Prick holes on the muffins and drizzle on the lemon glaze once they are out of the oven.Serve muffins warmYield :  5 muffins 

Savoury Tong Yuen for Dongzhi aka Winter Solstice Festival

I fast forwarded Dongzhi aka Winter Solstice and celebrated it early.  Made these Savoury Tong Yuen or glutinous rice balls  and had this for lunch with my family.  Normally, I would make sweet tong yuen but this year I thought I'd try something different which will double up as a meal as well instead of having it just for dessert.  Dongzhi falls on this Friday, 21st December 2012.

Recipe for Savoury Tang Yuen

For the ingredients and method of  making Tong Yuen, please click 'here'.

150 gm pork or chicken fillet4 dried Shitake mushrooms, soaked, stemmed and slicedChicken stockVegetables of your choice Seasalt to tasteSesame oilSeasoning for meat
1 tsp light soya sauce, 1/2  tsp seasalt, 1/4 tsp sugar, a dash of  pepper Method
1.  Bring the chicken stock to a boil, add in the mushrooms and marinated meat, simmer on low heat till cooked.
2.  Fine tune to desired taste and add in the vegetables.
3.  Ladle the boiled tong yuen onto serving bowls, top up with the chic…

Steamed Fish in Garlic Lime Sauce

I got the idea of steaming this fish from my daughter.  She tasted this dish recently and gave the thumbs up.  She suggested that I try to replicate this and gave me a rough idea of the ingredients.  I just concocted the sauce with whatever ingredients  I had on hand and came up with this. True to what she said,  this fish was delicious, a wee bit sweet, tangy but just refreshing!  Thanks, dear!

Recipe for Steamed Fish in Garlic Lime Sauce

400 gm Siakap fish or Tilapia2 chilli padi/bird eye chillies, chopped1 stalk lemon grass, only the white part, chopped finely12 cloves garlic, chopped1.1/2 Tbsp pomfret fish sauce (nampla)3  Tbsp calamansi juice2  tsp sugarSeasalt to rub onto the fish, inside outSesame oil to drizzle Method
Clean and make 2 diagonal cuts on the fish.  Rub in some seasalt, inside out.  Set aside.Mix all the ingredients in a bowl, fine tune to taste.Place 2 tsp of the sauce on the plate, place the fish on top of it, and put 1.1/2 tsp of sauce inside the fish …

Walnut Tart

Walnut Tart ~ My first attempt at making tarts.  I  googled for an easy crust recipe to make the tart shell and after watching a video from, set out to experiment.  I was overjoyed when the tarts came out well but on scrutinising them further, found that the edges were  thick.  Nonetheless,  the tarts were yum and my family loved it!

See the thick edges .... never mind more crust to munch on!   Will definitely try to improve.

Recipe for Walnut Tart  (Sweet crust pastry adapted from Joy of

Ingredients for Sweet Crust Pastry 
210 gm plain flour 1/8 tsp salt113 gm butter/margarine50 gm sugar1 eggEgg white to seal the crust Method
Whisk the plain flour and salt, set aside. Beat the butter till softened, add in sugar and beat till light and fluffy.Gradually add in the egg, beating just till incorporated.Add flour mixture all at once and mix just until it forms a ball of dough.Flatten dough into a disk, cover with plastic wrap and refrigerate for 20 mins. or till …

Braised Beancurd ~ Tofu

Beancurd on its own is rather bland in taste but with 'add ons', it can be transformed into a delicious dish.  I cook this quite often and it does go well with a bowl of fluffy white rice.

Recipe for Braised Beancurd ~ Tofu

4 pieces of  fried beancurd/tofu 100 gm pork fillet, diced100 gm prawns, diced1 capsicum diced2 pips of garlic, chopped1 egg, lightly beaten1.1/2 tsp cornflour + 1.1/2 Tbsp water to thickenSesame oil to drizzle Seasoning for pork and prawns
1/2 tsp each of seasalt, light soya sauce1/4 tsp of dark soya sauce, sugar and cornflour (for pork only)Dash of pepperMethod
Season the  pork fillet and prawns with the above seasoning for about half an hour.Saute the chopped garlic with some oil in a wok, add in the pork fillet, stir fry, add in 1/2 cup water.Once cooked, add in the beancurd, followed by the prawns and capsicum.Test for taste, add in the cornflour mixture and beaten egg.  Stir to mix, test for taste, turn off heat.Drizzle on some sesame oilDish …

Apricot & Sultana Fruit Cake

It's the month of December and as X'mas is not too far away, I made this Apricot & Sultana Fruit Cake which can be made early  and giveaway as a gift to relatives and friends during this festive season.  This cake keeps well and yummy with a cuppa of plain hot tea for breakfast, tea party or snack.

Recipe for Apricot and Sultana Fruit Cake

13.1/2 oz dried apricot, chopped9 oz sultanas, chopped8  Tbsp orange Cointreau12 oz butter/margarine5 oz vanilla/caster sugarZest of 3 orangesZest of 1.1/2 lemon6 eggs6 oz plain flour3/4 tsp baking powder6.3/4 oz almond mealMethod
Combine chopped apricots and sultanas with Cointreau in a bowl and set aside.  You can keep this in the fridge, covered, overnight.Sift flour with the baking powder, set aside. Cream butter, sugar, zest till light, creamy and thick.  Add in the eggs one @ a time, mix well after each addition.Fold sifted flour into the creamed mixture.Add in the apricot and sultanas mixture in 3 batches, mix well.Fold i…

'Huai Shan' Pork Ribs Soup

This is a nutritous soup made from fresh 'Huai Shan' aka Diosocrea Opposita with pitted red dates, gojiberries and Yuzhu aka Polygonatum root.  'Huai Shan' is the Chinese name while it is  known as Nagaimo in Japanese.  Once the skin of the 'Huai Shan' is peeled off, it's very slimy exposing a mucous substance similar to okra but once it is boiled in water, the mucous substance will disappear and the slices of 'Huai Shan' remains crunchy.

Pitted red dates, fresh 'Huai Shan', Gojiberries and Yuzhu.

Recipe for 'Huai Shan' Pork Ribs Soup

350 gm pork ribs350 gm fresh 'Huai Shan' 10 gm gojiberries40 gm red dates, pitted30 gm Yuzhu10 cups of waterSeasalt to tasteMethod
Blanch the pork ribes in boiling hot water to remove scum, drain and rinse in running water.  Set aside.Bring to the boil, 10 cups of water and add in the red dates and Yuzhu.Peel the skin of the 'Huai Shan', wash away the mucous, slice it up and ad…

Guinness Tea Loaf

I stumbled upon this Guinness Tea Loaf recipe from 'The Secret Tea Room'.  Not only does this loaf  taste soft and moist with only a slight tinge of stout, it's extremely easy to make.   I've tweaked the method a little and reduced the amount of sugar in the recipe.  Hope some of you may like to try it and I'll be glad to have your feedback!

Recipe for Guinness  Tea Loaf  (adapted from  The Secret Tea Room  with  modification)

60 gm raisins, chopped60 gm pitted dates, chopped165 ml Guinness stout1 egg lightly beaten135 gm self-raising flour100 gm light brown sugarIcing sugar (optional) Method
Add Guinness stout to dried fruits, cover and leave overnight in the refrigerator.Sift the flour into a mixing bowl and stir in the sugar to mix well.Mix in the beaten egg followed by the Guinness and dried fruits.  Stir just to combine.Pour into a parchment lined 8.1/2 x 4.1/2 x 3 inch loaf pan.Bake in a preheated oven @ 180 deg.C for 40 to 50 mins. or till golden br…

Soya Sauce Chicken

This is an old-time favourite and I'm quite sure that most Chinese households must have served this dish at one time or another.  Whenever I cook this, I will always store any excess stock in the freezer to cook pork belly with it and will  normally toss in some hard-boiled eggs and fried bean curd as well.

Lemon Strawberry Bundt Cake

This is a light and moist lemony cake with a hint of strawberry.  Do be liberal with the greasing and dusting of the Bundt pan as the strawberry may stick to it when unmoulding.  Great cake to go with tea or coffee!

Recipe for Lemon Strawberry Bundt Cake

13 oz butter12 oz plain flour6 to 7 oz strawberries or any berries of your choice10 oz caster sugar2 oz granulated sugar6 Tbsp milk4 eggs + 2 egg yolks2  tsp vanilla2  Tbsp lemon zst1.1/2  tsp baking powderA pinch of saltSyrup to glaze -  Mix 3 Tbsp lemnon juice with 1.1/2 Tbsp caster sugar

Heat berries in a pot to release juice.  Add in 2 oz granulated sugar, cook over medium heat till juicy and moisture reduces to a little under 1/2 cup.  Let cool completely.Sift flour with baking powder and salt, set aside. Cream butter and sugar till light and creamy.  Add in eggs one at a time, mix well.Fold in sifted flour alternatively with milk, starting with flour and ending with flour.  Add in lemon zest.  Mix well scraping fr…